Brux

I drank one of the bottles I bought. Very tasty, but definitely needs aging.

 

It's not a sour.

 

I don't like looking in the national thread and seeing people paying 12.99 bums me a touch. AKAIK St Cloud got 12 bottles unless cash wise got some.

 

A "Wild Ale" just means that it typically contains a Brettanomyces strain. A "Wild Ale" does not necessarily mean a sour, but most/all sours are "wild"; just as a rooster is a chicken, but not all chickens are roosters. Brux is an homage to Orval, which is fermented with brett in the bottle, similarly to Brux.
Sours will contain, on top of brett, bacterias (Lactobacillus or Pediococcus). The bacteria will break down the sugars, creating lactic acid, which produces the "sour" character.
People seem to use the two terms interchangeably, "Sour" & "Wild", when they aren't the same.Then they get disappointed when the "wild ale" they just picked up isn't a enamel stripper, not knowing that it was just fermented with Brett or another wild yeast strain.

 

I thought it tasted like a watered down Supplication, wasnt bad, I dont think it was worth the 17 bones.

 

These are going for 13 bucks in Missouri.

 

my problem is I don't often see Lacto and Pedio advertised on the label. I do like Brett a lot, its just the Belgian yeast i try to avoid and I find sometimes these are used in conjunction with each other.

 

Thanks for that explanation. I often just put sour and wild in the same category. I really do not like sours, but I have had a few wilds that I did enjoy. Dissident and New Glarus Cranbic being two that come to mind. The two or three Cantillons I tried were not my style for sure. I won't be so scared away when I see beer labeled "wild" now.

 

Some breweries will still call their sours, "wild ale." When in doubt read the label for more info, also consult the reviews for mentions of sour like traits.
I got burned often in my early forays into sours. I'd see something fermented with Brett and I'd gab it and take it he expecting to get all puckered up. I would just chalk it up to a bad bottle or it being to young. The whole time not knowing what made mad a sour a "Sour."

 

Cash Wise had some when I passed through last Friday, FYI.

 

same here, still trying to learn more, wish I had loads of money to drink these every day.

 

I got to try this tonight at a friends house. Seemed to be shooting for a nice balance, and is probably best consumed now.

I enjoyed it but wouldnt pay 17 bones for a bottle

 

I picked up 2 on Tuesday from Cap N Cork, have yet to try it yet. Overall this week I've had some kinda crappy new beers. Outlaw by Two Brothers, Brainless on Cherries, Ola Dubh 18 year Special Reserve all were very disappointing to me. Good thing I still had a 2011 Central Waters Kosmyk Charlie to make up for those.

 

This was posted in another thread; it's Vinnie and Brian Grossman (Sierra Nevada) explaining the origins of Brux.

 

I just had a NB Clutch, a "dark sour ale", my girlfriend and roomie both said "this is NOT sour!". They need to brew Le Terrior again.

Maybe we will open a Brux on the 11th, roomie got a Sobrehumano from JP, my hopes are high for that!

 

In your opinion what will some age do to brux?

 

This IS NOT going to be sour if your comparing RR sour with lacto and pedio you will be dissapointed. This is an ALL brett beer.

 

I think aged Orval would be a good point of reference. The funk should grow with time.